Directions
- Using a stand mixer with paddle. Alternatively a powered hand mixer with dough hooks.
- Mix yeast and water together in a bowl, then add to mixer.
- Add flour to the mixer and set mixer to slow speed for about 1 minute then increase to fast speed for 3 minutes.
- Scrape down the sides into the middle of the bowl.
- Add salt and mix at slow speed for 1 minute then increase to fast for 2 minutes.
- Add olive oil, then restart mixer at slow speed for 1 minute.
- Switch to fast speed for 2 minutes.
- Total mix time should be about 9-10 minutes.
- Final product will be tacky/sticky, like frosting.
- Cut into 4 equal size (400 grams) balls and wrap in plastic wrap (oil your hands when handling the dough, it helps the dough not stick).
- Refrigerate for 8-24 hours, to let the dough form.
- Lightly oil or grease an 8x10 pan, or round equivalent (cast iron skillet, pyrex, cake pan, Detroit style pan).
- Press the dough, very gently, into the pan until stretched to the corners. It will tear easily, so take your time and oil hands as needed.
- Set aside and let proof for 3 hours.
- While proofing, preheat oven or smoker/grill to 500-550°F.
- Par bake dough for 10-15 minutes until you’ve got some color.
- Top with cheese, then toppings (not sauce) and bake again 10-15 minutes, until edges are carmelized and cheese is melted.
- Slice and top with warm sauce and serve
Recipe Note
Notes: 1 Bag of Caputo Gluten Free Flour makes 4 dough balls for 4 pizzas. You can freeze the ones you don't use and make them later.
Applying the cheese - make sure to add the cheese around the rim of the pizza so when it bakes it's make a crunchy crown.
Toppings - use whatever you like. This pizza had no sauce. Add a little olive oil and lightly salt the top with Kosher salt then add your toppings. Don't put any sauce or other ingredients along the edge only the cheese. Keep the toppings in the center.
